Chicken, Feta and Sprouted Basil Hummus phyllo wraps (meal 2/pp @$2.65/pp)

I like recipes that can be versatile, you could easily use the artichoke hummus, sun-dried tomato, spinach or even the cilantro would be good! I like this one because you can make 10-12 large ones, or smaller ones for appetizers. The feta cheese brings in just the right addition of the saltiness. Also if you have roasted a whole chicken but only needed half, this is a great way to use left overs. Don't let the phyllo sheets worry you, they are easier to work with then you think!

1/2 roasted chicken (Sweetgrass or Wintergrass or GBF they all are so wonderful!), shredded
1/2 c HN4Y Sprouted hummus
4 oz Feta cheese (JFF or Mountain view), finely crumbled
1 pkg Phyllo dough, thawed
4 tbsp Kriemhild Butter, melted
poppy seeds (optional)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl place the chicken, feta and hummus. Stir to combine.

Open and unroll phyllo. Cover with a kitchen towel, to prevent it from drying.

Carefully take one sheet and place it on a work surface, (if it tears or rips as you move it, just over lap it to make one sheet, it happens to me all the time with the first few sheets). Brush lightly with melted butter. Take another sheet and lay it over the first sheet. Brush lightly again with butter.

Using a serving tablespoon (soup spoon) take a slightly heaping spoonful of filling, shape into a log. Place this about 1" down from the short side of the phyllo sheet. Fold the 1" flap over, fold in each side and roll into a log. Place on baking sheet. Brush with butter and sprinkle with poppy seed.

Repeat until all the filling is used (about 10-12 logs).

Bake at 350 degrees F until golden and crispy. Serve hot or at room temperature. Best eaten the same day.

**To make smaller ones:

Take one sheet of phyllo, brush one half with butter, (lengthwise) fold other side over. Brush again with butter, using a teaspoon (serving spoon) shape log and proceed as above.